Preheat your oven to 180°C (350°F).

Spread the whole hazelnuts on a baking tray and roast them for 10 to 15 minutes. They should turn lightly golden and release a rich, nutty aroma.

Right after roasting, place the warm hazelnuts into a food processor with a metal blade.

Blend until they turn into a smooth paste—this may take around 5 minutes, so be patient. The creaminess is worth the wait!

Add the brown sugar and unsweetened cocoa powder. Blend for another 3 minutes until the mixture becomes dark, smooth, and slightly glossy.

With the processor running, slowly drizzle in the canola oil. Use about 22 ml for a soft, spreadable texture—adjust slightly depending on how thick or fluid you want it.

Transfer your homemade Nutella into airtight glass or plastic jars. Keep it refrigerated, where it will stay fresh for 4 to 6 weeks.